Chicken, Leek and Tomato Soup is a 30-minute meal with chicken, leeks and a tomato broth. It is gluten free and a healthy quick meal!
- 1 tablespoon butter
- 2 leeks (thinly sliced)
- 1 chicken breast
- 3 cups chicken broth
- 2 cloves garlic (grated)
- 15 ounces canned crushed tomatoes
- 1/4 teaspoon soft brown sugar
- 1 tablespoon chopped basil leaves (or 1 teaspoon dried)
- extra chopped basil (to garnish)
Melt butter in a large saucepan over medium heat. Add the leek and cook for 2 minutes without browning.
Thinly slice raw chicken breasts. Increase heat and add the chicken to the saucepan. Cook for 3 minutes or until the chicken is browned.
Add the stock/broth, garlic, tomatoes, sugar, and basil. Bring to a boil, then reduce the heat and simmer for 5-6 minutes, or until the chicken is tender. Season and garnish with extra fresh basil. Serve with crusty bread.
Source: Adapted from the Quick Short Chicken Recipes cookbook
You're Gonna Bake It After All